T/SXXC 011-2021 Active Group standards

T/SXXC 011-2021 Sha County Snacks - Dried Tofu

T/SXXC 011-2021

Publish Date: 2021-12-01 Implement Date: 2021-12-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SXXC 011-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-12-01

Implement Date: 2021-12-10

Scope

Main technical content: **Material selection**: Use new soybeans that are free from mold, ripe, untreated, bright in color, with full grains, and free from insect damage and rodent bites. However, freshly harvested soybeans should be stored for at least 2-3 months before use. **Soaking**: Soak the soybeans in running water in a disinfected soaking tank according to the daily production volume (about 3 hours in summer and 5 hours in winter), remove impurities, and peel off the skin. **Pulping**: Grind the soybeans at a ratio of 1:3 with water. **Filtering**: After rinsing the pulp with 100°C hot water, filter it (using medical-grade grease-free gauze as the filter). **Cooking the pulp**: Control the temperature at 100°C–110°C and the time at about 10 minutes in summer and 120 minutes in winter. Continue until there is no foam on the pulp, the soy milk is fully cooked, and there is no pulp taste. **Acid water preparation**: Use acid water produced from the fermentation of water generated during the pressing process. **Acid water coagulation**: Use acid water as a coagulant to make 5%–10% acid water coagulation. Control the temperature at 70°C–85°C. **Pressing**: Press frequently and soak slowly. Press the tofu until it forms neat, uniform blocks with a dense and elastic texture. **Cutting and boiling**: Cut the pressed tofu into 4*4*0.6cm pieces, then boil it until small bubbles appear and immediately remove it from the heat. **Drying**: Dry it over charcoal for about 3 minutes, flip it over, and dry for another 3 minutes until the outer skin is dehydrated and turns light golden brown.